Air Fryer Chicken Tenders (Printable)
Crispy, juicy golden strips with irresistible crunch and succulent flavor, made effortlessly with minimal oil for a healthier family favorite.
# What You'll Need:
→ Chicken
01 - 1.1 lb chicken tenderloins or boneless skinless chicken breasts, sliced into strips
→ Marinade
02 - 1/2 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika
→ Breading
07 - 1 cup panko breadcrumbs
08 - 1/2 cup all-purpose flour
09 - 1 tsp paprika
10 - 1/2 tsp onion powder
11 - 1/2 tsp cayenne pepper (optional, for heat)
12 - 1/2 tsp salt
→ Cooking
13 - Olive oil spray
# How to Prepare:
01 - In a mixing bowl, whisk together the buttermilk, salt, pepper, garlic powder, and paprika until well combined. Add the chicken strips, ensuring each piece is thoroughly coated. Allow to marinate for at least 10 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
02 - In a separate shallow bowl or dish, combine the panko breadcrumbs, all-purpose flour, paprika, onion powder, cayenne pepper (if using), and salt. Mix evenly so the seasonings are distributed throughout the breading.
03 - Preheat the air fryer to 400°F for 3 minutes to ensure the cooking chamber is at the proper temperature for optimal crisping.
04 - Remove each chicken strip from the marinade, allowing the excess buttermilk to drip off. Dredge each piece in the breadcrumb mixture, pressing lightly on all sides to ensure the coating adheres firmly.
05 - Place the breaded tenders in a single layer inside the air fryer basket, leaving space between each piece for proper air circulation. Spritz the tops lightly with olive oil spray to promote even browning.
06 - Cook at 400°F for 10 to 12 minutes, flipping the tenders halfway through the cooking time. The chicken is done when the exterior is golden brown and crispy, and the internal temperature registers 165°F on a meat thermometer.
07 - Transfer the tenders to a serving platter and serve immediately while hot. Pair with your preferred dipping sauces such as honey mustard, ranch, or barbecue sauce.
# Expert Advice:
01 -
- That shatteringly crisp crust happens with a fraction of the oil you would normally need.
- Buttermilk marinade keeps every single bite ridiculously juicy even if you accidentally overcook by a minute.
02 -
- Do not crowd the basket because air fryers work by circulating hot air and overlapping chicken means soggy spots.
- Cayenne is optional but even a quarter teaspoon wakes up all the other spices without adding real heat.
03 -
- For ridiculous crunch try double dipping by running the breaded tender back through buttermilk and into the crumbs one more time.
- If you do not have buttermilk on hand stir one tablespoon of lemon juice into regular milk and let it sit for five minutes.